Entree: Cambodia – Khmer Central Cuisine – លុកឡាក់ ➤ Lok Lak (Stir-fried marinated beef served with a lime-and-black-pepper dipping sauce and fresh vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 6 min

Additional 20 min

Total 35 min

Ingredients

- 1 lb (454 g) flank steak or sirloin, thinly sliced against the grain
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 ml) fish sauce
- 1 tsp (5 g) granulated sugar
- 2 cloves garlic, minced, about 0.2 oz (6 g)
- 1 tbsp (8 g) cornstarch
- 2 tsp (4 g) freshly ground black pepper, plus more for serving
- 2 tbsp (30 ml) vegetable oil for cooking
- 1 small red onion, thinly sliced, about 4 oz (115 g)
- 4 cups (720 g) cooked jasmine rice or steamed rice for serving
- 1 cucumber, thinly sliced, about 8 oz (225 g)
- 2 medium tomatoes, sliced, about 8 oz (225 g)
- 4 large eggs, fried, about 2.5 oz (70 g) each (optional, one per serving)
- Lettuce leaves for plating (optional)
Dipping sauce:
- 3 tbsp (45 ml) fresh lime juice
- 1/2 tsp (2.5 g) salt
- 1 tsp (2 g) coarsely ground black pepper

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a bowl combine the soy sauce, oyster sauce, fish sauce, sugar, minced garlic, cornstarch and 2 tsp (10 ml) freshly ground black pepper. Add the sliced beef and toss to coat; marinate 15–30 minutes in the refrigerator.
2. In a small bowl whisk together the lime juice, salt and 1 tsp (5 ml) coarsely ground black pepper to make the dipping sauce; set aside.
3. Heat a wok or heavy skillet over high heat until smoking, add 1 tbsp (15 ml) vegetable oil and sear the beef in a single layer in batches, about 1–2 minutes per side for medium-rare. Transfer seared beef to a plate.
4. Add remaining 1 tbsp (15 ml) oil to the pan and quickly stir-fry the sliced onion until softened and lightly caramelized, about 1–2 minutes. Return the beef to the pan and toss briefly to heat through and glaze with any remaining marinade; add a splash of water if needed to loosen the sauce.
5. Arrange cooked rice or lettuce on a serving platter, top with the beef, scatter cucumber and tomato slices around, and place a fried egg atop each portion if using. Sprinkle additional coarsely ground black pepper to taste.
6. Serve immediately with the lime-and-black-pepper dipping sauce on the side for diners to squeeze over the beef and rice.

1. In a bowl combine the soy sauce, oyster sauce, fish sauce, sugar, minced garlic, cornstarch and 2 tsp freshly ground black pepper. Add the sliced beef and toss to coat; marinate 15–30 minutes in the refrigerator.
2. In a small bowl whisk together the lime juice, salt and 1 tsp coarsely ground black pepper to make the dipping sauce; set aside.
3. Heat a wok or heavy skillet over high heat until smoking, add 1 tbsp (15 ml) vegetable oil and sear the beef in a single layer in batches, about 1–2 minutes per side for medium-rare. Transfer seared beef to a plate.
4. Add remaining 1 tbsp (15 ml) oil to the pan and quickly stir-fry the sliced onion until softened and lightly caramelized, about 1–2 minutes. Return the beef to the pan and toss briefly to heat through and glaze with any remaining marinade; add a splash of water if needed to loosen the sauce.
5. Arrange cooked rice or lettuce on a serving platter, top with the beef, scatter cucumber and tomato slices around, and place a fried egg atop each portion if using. Sprinkle additional coarsely ground black pepper to taste.
6. Serve immediately with the lime-and-black-pepper dipping sauce on the side for diners to squeeze over the beef and rice.